RACHAEL RAY'S BALSAMIC-GLAZED CHICKEN RECIPE
You
have to try Rachael Ray's balsamic-glazed chicken. This popular recipe includes
lightly pan-fried chicken topped with a balsamic glaze and a fresh, crunchy
slaw made up of fennel and celery. It's the perfect dish for warm Summer days
since it's light and fresh, and it also takes less than a hour to make. See the
full recipe with instructions ahead. Happy cooking!
Prep
Time : 20 mins
Cook
Time : 30 mins
Total
Time : 50 mins
Servings : 4
INGREDIENTS
For the slaw
·
1
bulb fennel, trimmed and very thinly sliced with a sharp knife or mandolin
·
3-4
stalks celery with leafy tops, very thinly sliced on angle with tops coarsely chopped
·
1
small or ½ medium red onion, very thinly sliced
·
1
lemon, juiced
·
2
tablespoons extra-virgin olive oil for drizzling
·
Salt
and pepper
For the chicken
·
2
pounds boneless, skinless chicken breasts or thighs
·
Salt
and pepper
·
3
tablespoons olive oil
·
2
cloves garlic, sliced or crushed and chopped
·
⅓ cup balsamic vinegar
·
3
tablespoons pourable or regular light brown sugar
·
2
tablespoons fresh rosemary, finely chopped
·
1
tablespoon Worcestershire sauce
·
1
rounded tablespoon grainy Dijon mustard
·
2
cups arugula leaves
·
Handful
of fresh flat-leaf parsley tops, coarsely chopped
INSTRUCTIONS
1.
In
a large bowl, toss the fennel, celery, onion, lemon juice, and olive oil
together. Season with salt and pepper, then leave the slaw to marinate while
you prepare the chicken.
2.
Heat
a large cast iron skillet over medium-high heat. Season the chicken with salt
and pepper. Add two tablespoons of olive oil and spread twice around the
skillet.
3.
Add
the chicken. Cook until browned and cooked through, which is usually three to
four minutes per side. Transfer to a plate.
4. Reduce
heat a bit and add the remaining one tablespoon of olive oil, turning it in the
skillet once. Add the garlic and stir until aromatic, which takes about one
minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring
often, until it's reduced and thickened a bit — which takes about one minute.
Stir in the mustard.
5. Add
the chicken and turn until coated. Cook until heated through, which takes about
one more minute.
6. Mix
the arugula and parsley into the slaw. Serve the chicken whole or sliced
alongside the slaw.
Recipe
from popsugar.com
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